Nutritional aspects of cereals

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Health properties of resistant starch (2005, background): “Recently, there has been a flurry of public and commercial interest in the GI concept and its possible inclusion on food labels, both as an aid for the management of diabetes and to indicate potential foods that may aid weight loss and management (McKevith 2004).”
Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review (2016, background): “Many scientific studies support the observation that consumption of whole grain cereals can protect against diabetes, obesity, constipation, cardiovascular disease, and other lifestyle disorders (Anderson, 2003; Fardet, 2010; McKevith, 2004; Priebe, van Binsbergen, de Vos, & Vonk, 2008).”